Ombretta - Traditional Italian Food

355 Glebe Point Road
Glebe NSW 2037

ph: (02) 8060 7893
e: ombrettasydney@gmail.com

Dinner: Monday - Sunday 6:00pm - 10:00pm
Lunch: Sunday 12:00pm - 3:00pm

TOSCANA

 

Our menu changes frequently determined by seasonal availability, by the rotation of the items below and by the way we wake up in the morning.

Consequently it is subject to change without notice and it will always be an extract of the menu below.

 If you would like to know specifically what is on a particular night, give us a call. 

ANTIPASTI

antipasto della casa 22

cured meats, grilled vegetables, grana padano cheese, olives fresh home made bread (serves 2)

polenta, porcini, gorgonzola 15

grilled polenta, porcini mushroom, gorgonzola cheese

ribollita 13

hearty kale, cannellini beans & kale thick soup

panzanella 18

tomato, red onion, capers, crostoni

insalata di polpo 19

octopus, celery, onion, chili

PASTA

All our pastas are freshly made on a daily basis

pappardelle, anatra, porcini 24

pappardelle, porcini mushroom & duck ragu

penne alla senese 26

penne, sausage, smoked pancetta, walnut, cream

risotto, porcini, castagne, stracciatella 25

risotto, porcini mushrooms, chestnuts, Maremma's buffalo burrata

lasagna ricca 23

evergreen baked layered pasta w/ ragù bolognese, béchamel, parmigiano, peas and double smoked ham

pappardelle, melanzane, peperoni 22

pappardelle, eggplant, capsicum, fresh tomato

risotto calamari, pomodoro 26

risotto, braised calamari, tomato, pea

tagliolini, funghi misti, pancetta 25

  tagliolini w/ mixed mushroom ragout, pancetta

MEAT & FISH

peposo e cannellini 29  

peppery tuscan beef stew, cannellini beans, sage

fiorentina - market price

the most famous t-bone in the world 600g to 1.2kg

pollo al limone 32

whole chicken/spatchcock marinated in lemon

trota, peperonata 31

whole or filleted trout, stewed capicum, tomato, onion

stuffed calamari, cavolo nero 30

local calamari, tomato, beans, breadcrumbs, tuscan cabbage

trippa, crostoni 28

tripe braised with onion, carrot and tomatoes

DESSERTS 13/14

tiramisu

coffee soaked Savoyard biscuits layered with mascarpone cream

castagnino pannacotta

set cream infused w/ castagnino liqueur

tronchetto, cantucci, vin santo

 our regional semifreddo

almond cookies and Vin Santo gelato

 

Although one of the larger regions of Italy and once the economic centre not only of the ancient Kingdom but arguably of the world, the cuisine of Toscana, like most regional cuisine, has its roots in poverty. Tuscans have found many ways to incorporate stale bread into dishes which make the cuisine famous around the globe. A rich culinary history plays an important part of the pride the locals feel for maintaining their culture. Rarely do you find significant deviations in recipes from the way things are traditionally made. 

Toscana has the good fortune to be well versed in dishes from the land and sea with the large inland territory that it covers also flanked by a coastline spreading it’s shore along two seas. Tuscans are big fans of game and innards. Game birds, wild boar and livers can be found on any menu and the typical Florentine street food of lampredotto derives from the lining of the forth stomach of a cow, whereas Cacciucco and the Caldaro should satisfy any seafood aficionado. 

Toscana boasts the Bistecca Fiorentina, the largest Tbone steak on the planet with a minimum size of 800g but usually hovering around 1kg. This comes with a very specific prescription for its preparation and no deviation will be tolerated. If you don't like it rare, please order something else. For the sweet tooth, you will be well looked after in Toscana with an extensive list of desserts and sweets traditionally prepared. 

Toscana has always been a region well known for its wines high quality and exported around the world. The most well known of the traditional wines probably being the reds of Chianti, Montepulciano and Brunello di Montalcino the white Vernaccia of San Gimignano.